Crepes Cajeta

* Exported from MasterCook *

Crepes Cajeta

Recipe By : Susan Feniger and Mary Sue Miliken
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sweetened condensed milk -- 14 ounces
1 cup milk
1 large egg
2 large egg yolks
1 teaspoon sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter -- melted
1/4 teaspoon salt
1/2 teaspoon vanilla
1 pinch ground cloves
1 pinch ground cinnamon
1 cup coarsely chopped pecans -- toasted (see Note)
2 tablespoons confectioners sugar
1 pint fresh raspberries

To make the cajeta: place the unopened can of milk in a heavy
saucepan and cover completely with water. Over very low heat, cook at a bare
quiver for 3 hours, adding more water as necessary as it eva
porates. With an oven glove, turn the can over and cook for 2 1/2
hours more. Cool to room temperature and refrigerate overnight.

In a blender, combine the milk, eggs, sugar, flour, butter, salt,
vanilla, cloves, and cinnamon and blend until completely smooth. Let the batter
sit in the refrigerator for 1 hour.

Heat a small nonstick skillet and pour in about 2 tablespoons of the
crepe batter, swirling the pan immediately to make sure the batter covers the
pan evenly. Cook until small bubbles form on the sur
face, then flip to the other side. Slide onto a plate and make the
remaining crepes in the same way, stacking them on the plate until you are
finished.

To assemble the crepes: open the can of cooked condensed milk and
stir it up from the bottom with a fork, blending to an evenly thick
consistency. Spread about 1 tablespoon of the cajeta evenly over
the surface of one crepe. Scatter some of the toasted pecans over the
top and roll up into a tube. Repeat with the remaining crepes and reheat in a
low oven for a few minutes before serving. Serve 4
crepes per person, sprinkled with a little confectioners sugar and
scattered with raspberries.

Note: To toast nuts, preheat the oven to 350 degrees. Spread the nuts
on a cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.

From Too Hot Tamales Show # 6193